Mexican is always the first cuisine that comes to mind when I’m asked what food I could eat everyday.
But I also love variety. That’s why this recipe is the best of both worlds. It’s a fun, fallish twist to enchiladas and both my vegetarian and meat-eating friends love it.
Servings and Nutritional Facts
This is a hearty casserole and can be very filling, especially for those who are not accustomed to eating much fiber.
This makes a full 8 servings, but some may choose to eat half a serving.
Because this is a vegetarian dish, you could also serve half-servings of the casserole paired with grilled or stove-top chipotle chicken.
- Servings: 8
- Calories: 284
- Total Fat: 6.4g
- Total Carbohydrates: 49.1g
- Protein: 10.9g
- Dietary Fiber: 10.6g
- Sugar: 7.5g
- Sodium: 596.9mg
- Cholesterol: 10mg
- Cooking oil – one tbsp (I use Grapeseed oil)
- Butternut Squash – 26oz chopped
- Black Beans – one 15oz can
- Corn – one cup fresh or frozen
- Corn Tortillas – 10 small tortillas
- Salsa – half of a 15oz jar or 225g (I use Joe. T. Garcia’s Salsa Picante)
- Plain Nonfat Greek Yogurt – 170g (I use Oikos)
- Enchilada Sauce – one 15oz can (I use Old El Paso Enchilada Sauce, medium spicy)
- Fiesta Blend Finely Graded Cheese – 84g or roughly 1 cup (I use Great Value)
- Chili Powder – 4 tsp
- Garlic Powder – 2 tsp
- Onion Powder – one tsp
- Red Pepper – to taste; I use one tsp
- Salt – to taste
Preheat oven to 375 degrees Fahrenheit.
Place a large cooking pot on the stove burner and put on medium heat.
Add the tablespoon of cooking oil.
Add the chopped butternut squash.
Brown the butternut squash.
Test if the squash is cooked with a fork. If the squash is still hard, add 1/8th of water and place the pot lid on the pot. This will help steam the squash.
Once the squash is tender, pour the squash into a large bowl and set aside.
Add the corn and brown it.
Add the black beans. Leave on medium / low heat until the beans are cooked.
In a separate bowl, stir the Greek yogurt and enchilada sauce until mixed well and smooth.
Add the spices into the Greek yogurt and enchilada sauce mixture. Mix well.
Add the spiced Greek yogurt and enchilada sauce mixture into the pot with the corn and beans.
Add the butternut squash. Stir until mixed well.
Greece or spray oil a casserole dish.
Add the salsa to the bottom of the casserole dish.
Layer the salsa with 5 corn tortillas. I do this by breaking 3 corn tortillas in half and placing the halves along the sides of the casserole dish. The full 2 corn tortillas go in the middle.
Spread half the black bean, corn, and butternut squash mixture onto the corn tortillas.
Repeat the corn tortilla layer
Repeat the black bean, corn, and butternut squash mixture layer.
Add the fiesta cheese evenly across the casserole.
Cover the casserole with foil.
Bake for 25 minutes.
Remove the foil and continue baking uncovered for 10 minutes.
Broil the casserole for 1-2 minutes or until the cheese bubbles and browns.
Remove from oven and cool for 5-10 minutes before serving.
Refrigerate leftovers for up to 5 days.
This freezes well and can be stored in a plastic or glass container.